34 delicious dishes are recommended, delicious and affordable, not enough to eat, adults and children love to eat
I once saw an article that said: "When food is present, you can always think about it, or be greedy, observe before eating, think while eating, and simmer after eating. It is natural to eat, chew quietly and gently. Aftertaste, unusual charm. Eating food is a kind of happiness, taste is a kind of taste, and the transparent ink fragrance feels the spicy, salty and sweet in the text, which is a kind of happiness. Those who can eat can get a stomach-warming enjoyment; The eater finds a piece of peace of mind." Taste it carefully and feel deeply! Food has now become a part of our life, life, walk slowly, live slowly, life does not need gorgeous coats, nor sweet words, what life needs is to eat three meals a day, and live indifferently finish each day. Each of us has our own living habits. In order to meet everyone's different dietary needs, we select different dishes to share with you every day, and cheer for a wonderful life every day!
Tofu Egg Pancake
Materials: 350 grams of tofu, 2 eggs, 100 grams of flour, 6 green onions, 2 spoons of raw soy sauce, 1 spoon of old soy sauce, 1 spoon of salt, 2 spoons of oyster sauce, 1 spoon of spiced powder, 1 spoon powder 1 spoon
practice
Boil water in a pot. After the water boils, add tofu, blanch in water for half a minute, take it out and crush it and put it in a bowl for later use.
Put flour, eggs, light soy sauce, dark soy sauce, salt, oyster sauce and five-spice powder into the bowl and mix well.
Chop the shallots, put them in a bowl, and stir well again.
Brush oil on the pan, add a spoonful of tofu batter in turn, and spread it into a round cake about 1 cm thick.
Fry over low heat until golden on both sides and fragrant.
Chili Chicken Gizzards
Practice 1. Clean the chicken gizzards, cut them into thin slices, add minced ginger, red chopped peppers, and cooking wine to marinate for about 20 minutes;
Wash long green peppers, remove seeds and cut into sections, slice green onion, ginger and garlic;
Heat oil in a hot pan. After the oil is hot, add pepper, ginger, onion, and garlic to fry until fragrant;
Put the marinated chicken gizzards and stir-fry until they are broken;
Add green pepper pieces and stir fry, add a little dark soy sauce, fry until the green peppers are broken, add a little salt, and pour a little sesame oil
Sweet and Sour Poached Egg
Ingredients: 6 eggs, appropriate amount of onion and garlic, 1 spoon of starch, soy sauce
2 spoons, 2 spoons of mature vinegar, 1 spoon of sugar, half a spoon of salt,
Tomato sauce 2 spoon.
Method 1. Prepare all the ingredients, mince the onion and garlic.
Make a sweet and sour sauce: 2 scoops of light soy sauce + 2 scoops of mature vinegar + 1 scoop of sugar + half a scoop of salt + 2 scoops of tomato sauce + 1 scoop of starch + half a bowl of water, stir well and set aside.
Brush a layer of oil in the pan, put in the eggs, and fry according to your favorite maturity.
Saute the minced garlic until fragrant, pour in the sweet and sour sauce, add eggs, simmer for 1 minute on low heat to collect the juice, and sprinkle chopped green onion.
Spicy Zizania
Method: 1. Remove the old root and skin of Zizania zizania, cut it in half, pat it loose with a knife, and cut it into strips about 1 inch long; cut the dried chili into sections.
Put enough oil in the pot (it can cover the wild rice stems), and when it is 60% hot, put the wild wild rice stems in and deep-fry them thoroughly. Remove and dry the oil with kitchen paper for later use.
Leave 1 tablespoon (15ml) of oil in the pot, add dried chilies and Chinese prickly ash and fry until fragrant.
Add in the fried water bamboo and stir well, add in soy sauce, sugar and salt and stir well.
Pour half a bowl of water to boil, cover and simmer for a few minutes until the water dries up.
Fried Beef with Onions
Practice: 1. Slice the beef, marinate it with an appropriate amount of salt, soy sauce, and cornstarch for a while, or marinate it with egg white to make it more tender
Pour the beef into boiling water, scald it and remove it
Pour an appropriate amount of oil into the pot, fry the beef, remove
Heat the pan with cold oil, sauté minced garlic until fragrant
Add onion and carrot slices, stir well
Pour in green pepper, add salt, stir well, pour in beef, add chicken essence, pepper, oyster sauce, light soy sauce and stir well
Add onion and chili sauce, stir well until cooked
Leek stir -fry belly
Ingredients: 150 grams of chives, 200 grams of cooked pork belly, 15 grams of shredded red pepper, 3 grams of salt, cooking wine, soy sauce, oyster sauce, chicken powder, water starch, cooking oil
practice:
Cut the washed chives into 4 cm long sections.
Cut the pork belly into pieces, then cut into shreds.
Set the pot on high heat, add oil and heat, pour in the belly.
Add cooking wine and stir-fry until fragrant to remove the fishy smell.
Add soy sauce and oyster sauce and stir well.
Pour in the chopped chives.
Add the chopped red pepper shreds.
Add salt and chicken powder, stir-fry until cooked.
Add water starch to thicken.
Stir fry for a while until the taste is good.
Put the prepared dishes on the plate.
Vegetarian Stuffed Bell Peppers
Ingredients: 1 colored pepper, 1 egg, 100g tofu, 6 shiitake mushrooms, appropriate amount of herbs. 1 tablespoon oyster sauce.
practice:
Wash the shiitake mushrooms and soak them in warm water in advance.
Wash your hands and crush the tofu.
Cut the soaked shiitake mushrooms into cubes.
Beat the eggs and mix well.
Mix the chopped tofu, diced shiitake mushrooms and egg liquid together, add oyster sauce, and stir well.
Divide the bell pepper into two, carefully remove the seeds and tendons.
Fill the peppers with the well-stirred mixture and put them into the steamer.
Homemade Fried Chicken Offal
Ingredients: chicken offal, parsley, pickled pepper, pickled ginger, garlic, light soy sauce, cooking wine, starch, sugar, Pixian bean paste
Practice 1. Cut the chicken offal into small pieces, cut the chicken heart in half, cut the chicken liver into thick slices, slice the chicken gizzard, and cut the chicken intestine into sections
Use light soy sauce and starch to catch evenly and marinate for a while for later use
Remove the old leaves of celery, wash them, and cut them into sections for later use
Chop the tablespoon of bean paste, cut the pickled peppers diagonally, pickle ginger and slice the garlic for later use
Pour the oil into the pot, add the bean paste and stir-fry until the red oil comes out
Add ginger, garlic, pickled pepper and fry until fragrant, add chicken offal and stir fry
Add some cooking wine and stir-fry for a while, add celery and stir-fry
Add some sugar and salt at the end
Tender Fried Beef
Ingredients: Beef Sancha 250g, appropriate amount of oil, appropriate amount of salt, appropriate amount of pepper, a little soy sauce, appropriate amount of starch, appropriate amount of cumin and sesame seeds
Method: 1) Cut the beef into thin slices, soak it in water repeatedly to wash off the blood. 2) Squeeze out the water from the washed beef, add soy sauce, salt and pepper and marinate for 20 minutes. Then add starch and mix well.
When the oil is 70% hot, slide the beef into it
Fry for a few minutes until the beef changes color and fry thoroughly. Take it out.
Sprinkle with cumin and sesame seeds and serve.
Stir-fried Beef with Celery
Ingredients: 300 grams of beef, 200 grams of celery, 2 garlic, 1 red pepper, 2 millet peppers, egg white, 1 teaspoon sweet potato starch, green pepper, ginger, a little pepper, a little salt, 1 teaspoon cooking wine, a little oyster sauce , 2 tablespoons of light soy sauce, a little soy sauce, a little pepper, and appropriate amount of cooking oil.
Practice steps:
First wash the beef from the blood, cut it into thin slices, add a little egg white, 1 teaspoon sweet potato starch, 1 tablespoon cooking wine, a little dark soy sauce, a little oyster sauce, a little pepper powder and 1 tablespoon light soy sauce, stir well with chopsticks, then Add a little cooking oil, mix well and marinate for 15 minutes.
Next, to deal with the celery, cut off the old root of the celery, select the celery leaves, then wash it, drain the water and cut it into pieces. Begin to prepare the ingredients. Remove the roots and wash the garlic and cut it diagonally into sections. Remove the stems and wash the green and red peppers and cut them into small pieces. Wash and peel the ginger and cut them into shreds. Put them all on a plate for later use.
Pour an appropriate amount of water into the pot. After the water is boiled, add the celery, add a little salt, add a few drops of cooking oil, and blanch for 2 minutes. Drain and squeeze out the water. The color of celery after blanching is emerald green, and it is easier to taste when fried later, and the taste is more crisp, tender and refreshing.
To start frying, first heat the pot and pour in an appropriate amount of cooking oil. This step is very important. Put the chopped beef in the hot pot with cold oil, and quickly stir fry the beef until it changes color. This method of frying beef has zero failures for beginners, the beef is tender and the meat is not old at all.
Leave a little oil in the pot, add shredded ginger, garlic and green and red peppers and saute until fragrant. Then add the blanched celery. Finally, add the beef, sprinkle with a little salt, drizzle with 1 tablespoon of soy sauce, stir fry evenly, and then put it on a plate.
Cowpea in Rotten Sauce
Ingredients: cowpea, bean curd with red oil, fermented bean curd juice, garlic, spicy millet, salt
Practice 1. Soak the cowpea horns in salt water for 20 minutes to remove pesticides, wash the cowpeas, remove the head and tail, cut into equal lengths, mash the fermented bean curd with a spoon, mince the garlic, and cut the spicy millet into thin rings.
Put an appropriate amount of water in the pot and boil, add 1 tablespoon of salt and a little cooking oil, add cowpeas and cook, remove the cold water and put it on the plate.
Heat an appropriate amount of oil in a pot, sauté the minced garlic and millet chili until fragrant, then pour in the fermented bean curd juice, continue to fry until fragrant, add an appropriate amount of salt according to your taste and mix well.
Finally, pour the fermented bean curd juice into the cowpea and serve.
Kimchi Minced Pork Tofu
Ingredients: a small bowl of kimchi, 100 grams of ground pork, a piece of tofu, a spoonful of minced garlic, a spoonful of chopped green onion, a spoonful of cooking wine, 3 tablespoons of soy sauce, half a spoon of sugar, a little pepper, and an appropriate amount of water and starch;
practice
Marinate the ground pork with cooking wine and pepper for 15 minutes. Cut the tofu into small pieces, chop the kimchi, but don't cut it into pieces. Saute minced garlic until fragrant. Pour in the ground pork and fry until it turns white. Pour in kimchi and stir-fry, pour in light soy sauce, and fry with sugar for two minutes.
Add water and boil. Add tofu and bring to a boil. Pour in the adjusted water starch and cook for half a minute to turn off the heat. Sprinkle chopped green onion and serve.
Spicy Chicken
Production Method:
Wash and slice green peppers, wash and cut peppers into sections, wash and slice garlic. Wash and dice the chicken breast, add salt, cooking wine, starch, light soy sauce and stir evenly, marinate to taste and set aside.
Heat the oil in a pan. When the oil is hot, add the marinated chicken, deep-fry until golden brown, remove and drain the oil for later use.
Heat the oil in a pan. After the oil is hot, add sliced garlic and chili and stir-fry until fragrant, then add sliced green pepper and stir-fry until fragrant. Then add chicken breast and stir-fry evenly. Add chili sauce, white vinegar, sugar, cooking wine, pepper and appropriate amount Water, stir-fry evenly over high heat, thicken with water starch, pour oil out of the pan and put on a plate.
Sauteed Pork Loin with Coriander
Tenderloin, coriander preparation
Slice the parsley, shred the tenderloin
Put the tenderloin into a bowl, add cooking wine, monosodium glutamate, salt, starch and mix well
Pork meat
Put oil in the pan and fry until the shredded pork changes color
Take out oil control
Leave the base oil in the pot and add the onion, ginger and garlic to sauté until fragrant
Put the shredded pork in
Add coriander, vinegar, pepper, salt, seasoning essence
Just stir fry
Rice Soup Egg Custard
Prepare an egg and green onion for later use
Stir the eggs! With salt
Add chopped green onion
Stir well and set aside
After the rice is opened! Quickly float out the rice soup
Pour into the egg bowl while stirring! Otherwise, the eggs will be boiled
Quickly put it into the rice cooker and cover it! Wait until the rice is cooked
Steamed Pork Ribs with Black Bean and Ginger Sauce
Ingredients: tempeh, ginger, garlic, raw material, sugar, salt, chicken essence
practice:
Wash tempeh, drain and chop.
Peel the ginger, grind it into ginger, remove the skin of the garlic, and cut it into rice grains.
Put the ginger and garlic in a bowl, add all the seasonings and mix well.
Wash the ribs and drain.
Add 1 scoop of cornstarch, then add evenly mixed seasonings and mix well.
Put it in the pot and cover the fire for 15 minutes, steam until fully cooked.
Cold Five Spice Dried Tofu
Prepare spiced dried tofu.
Boil water in the pot, put the dried tofu in the pot and boil the water.
Crush the peanuts into pieces.
Remove the dried tofu, drain the water, shred, add chopped green onion, minced garlic and minced peanuts.
Add salt, light soy sauce, chili oil and sesame oil and mix well.
Spicy Squid
Ingredients: squid silk, sweet noodle sauce, cooking wine, chopped green onion and ginger, cumin, monosodium glutamate, chicken essence, a little salt and sugar, cooking oil
practice
First blanch squid whiskers in hot water, drain, add onion ginger, cooking wine, oyster sauce, monosodium glutamate, sugar (to enhance the taste, but not required), sweet noodle sauce (essential) and cumin to marinate for 2 hours.
In a dry-heated pan, put the marinated squid tendrils (be careful not to add soup), stir-fry for a few times.
Add oil, cooking wine, and more sweet noodle sauce, and keep stirring.
When the sauce is fragrant and the juice is dry, you can serve it, remember to sprinkle some cumin.
Sautéed Carrots with Spinach
Method 1. Wash the spinach and tear it apart, grate the carrot into shreds, cut the shallot into sections, smash the garlic and chop it into pieces.
Blanch the spinach, add water to the pot, add two tablespoons of salt, one tablespoon of oil, turn to low heat, and blanch for 3 minutes.
After the spinach is taken out, add oil to the pot, cook it until it is 60% hot, add the shallots and garlic cloves and sauté until fragrant.
Throw shredded carrots into the pot, stir-fry on high heat for 1 minute until cooked, do not fry too soft.
Add two spoons of light soy sauce, you can also add 1 spoon of light soy sauce and 1 spoon of oyster sauce, stir fry for a few times to taste.
Finally, put the blanched spinach into the pot, add an appropriate amount of salt, or a small amount of monosodium glutamate, stir fry evenly over high heat, and then serve.
Spicy Cabbage Tofu Skin
Material: cabbage tofu skin sesame sauce light soy salt
Practice 1. Soak the bean skin in warm water to soften, wash and shred; wash and shred the cabbage.
- Pour a little oil into the pot, add the cabbage and stir-fry for a few times, then add the tofu skin, sesame paste, salt, and soy sauce and stir-fry for a minute.
Cabbage Tofu Fish Head Soup
Cut the upper part of the fish
Cut the tofu and cabbage into pieces and put them in the rice cooker, set aside
Put the fish into the oil pan, cook for about 5 minutes, and put it in the rice cooker
When the water is open, add the wolfberry
Homemade Potted Tofu
Cut the tofu into cubes, put peanut oil in the pot, and fry the tofu when the oil is 50-60% hot.
Fry until golden brown and set aside.
Put peanut oil in another frying pan, sauté green onion, ginger, dried chili until fragrant, then add minced meat and stir fry.
Then put in Pixian bean paste and fry red oil.
Add the fried tofu.
Add a little salt and a little light soy sauce, add boiling water and stew for a while.
When the soup is collected properly, add the thin soup and turn off the heat. After turning off the heat, add chicken essence and sesame oil.
Spicy Boiled Fish
Ingredients: 1 grass carp (about 2 catties), soybean sprouts, celery, 200 grams, cabbage, 200 grams, dried chili, 8 garlic, 8 ginger, 4 slices, star anise, 1 pepper, a dozen peppers, a dozen sesame peppers, 60 grams of bean paste, 1 teaspoon of salt 1 tablespoon of soy sauce, 1 tablespoon of cooking wine, 1 tablespoon of sugar, a little white pepper, a little chicken essence, a little water
practice
The ingredients are ready, the side dishes are ready
The grass carp is descaled, visceral and gills removed, and the black membrane in the abdomen of the fish is removed. Fish gills and black membrane are the main source of fishy smell
Cut off the fish head, close to the fish bone and cut off the meat of the fish body
Use 1 spoon of cooking wine, 2 spoons of starch, a little salt, and marinate for about 10 minutes.
Put the fish head and fish bones together and marinate for a while
Slightly fry in the pan and serve
Boil the side dishes in the pot
Put the bean paste into another pot and stir-fry until fragrant
Add more than 1 and a half dried chilies, 8 pieces of garlic, 4 pieces of ginger, 1 piece of star anise, half of peppercorns, half of peppercorns, fry until fragrant, then add water
Add fish head and fish bones and cook together
After boiling, add the side dishes and add the fish
1 teaspoon of salt, 1 spoon of soy sauce, a little sugar, a little white pepper, a little chicken essence for seasoning, spread the fish fillets with chopsticks, turn off the fire after the fish fillets change color
Heat the pot to 50% heat, put in the remaining dried chili segments, Chinese prickly ash and peppercorns, fry the peppers, peppercorns, and peppercorns over low heat, be careful not to burn them, and turn off the pepper when the color changes slightly Fire, and finally pour the hot oil over the fish fillets
Dried Bamboo Roast Pork
Ingredients: 500 grams of pork belly; appropriate amount of dried bamboo shoots; 4 green onions; half a piece of ginger; light soy sauce; dark soy sauce; sugar; chicken essence
Method 1. Soak the dried bamboo shoots in warm water and cut them into inch sections. Cut the pork belly into pieces and blanch them in water, then wash off the foam (hot water is best)
Heat the oil in the pot, add the pork belly and ginger slices when it is 50% hot, and stir-fry over medium-low heat until the meat spits out oil slightly and turns slightly yellow
Pour Shaoxing wine into the pot, stir fry over high heat
Add light soy sauce and dark soy sauce, stir-fry
Cover the pot and simmer for two minutes
Until the meat is completely colored
Open the lid, add boiling water to the pot to cover the meat, skim the froth again after boiling on high heat, then add sugar, chicken essence, green onions, dried bamboo shoots, boil on high heat and simmer for an hour on low heat
Drool Chicken Shreds
Ingredients: chicken breast; 0.5 onions; 1 green pepper; 1 piece of ginger; 1 piece of garlic; 7-8 dried red peppers; 1 spoon of peppercorns; 2-3 star anises;
Method: 1. Wash and prepare raw materials, shred onion (chopped at will), shred green pepper and ginger, mince garlic, and cut dried red pepper into sections;
Add shredded onion, star anise, half of dried red pepper, half of Chinese prickly ash, a little ginger, and boil with water. When the aroma is released, add chicken, add cooking wine and salt, and cook for 7-8 minutes;
After the chicken is cooked, pick it up and soak it in cold boiled water. After cooling, tear it into shreds or strips;
Pour an appropriate amount of cooking oil into the pot, add the remaining half of Chinese prickly ash, dried chili, and stir-fry slowly over low heat until the red chili changes color, stir until fragrant, and turn off the heat.
Take out the Chinese prickly ash and dried red pepper, pour in the prepared green pepper shreds, ginger shreds, and minced garlic, and stir-fry with the remaining temperature of the oil until they are broken;
Pour the stir-fried green pepper, ginger, and red oil into a bowl, add 2 spoons of soy sauce, 2 spoons of chili sauce, a little sugar (about 1/3 spoon), half a spoon of vinegar, and half a spoon of sesame oil, mix it into a sauce, pour over On the shredded chicken, crispy peanuts, mix well and serve.
Fried Bitter Gourd with Black Bean
Ingredients: 1 bitter gourd, 15g tempeh, 2 chili peppers, 2 cloves garlic, oil and salt
Practice: 1. Wash the bitter gourd, remove the seeds, cut it into thin slices, scratch it with a little salt and marinate for a while, and then decan the bitter gourd;
Mince the tempeh, smash the garlic, peel and chop it, and cut the Chili pepper into small pieces;
Heat the oil in the pan over high heat. After the oil is hot, add tempeh, minced garlic, and chili peppers and sauté until fragrant. Add the bitter gourd slices and stir fry for about 1 minute. Then it will be out of the pan.
Spicy hairtail
Material: 600 grams of hairtail, 20 dried red peppercorns, 20 grams of dried chili, 100 grams of red yeast rice, 25 grams of ginger slices, 15 grams of garlic slices, 35 grams of green onions, 25 grams of garlic sprouts
Seasoning: 30ml of Dahongzhe vinegar, 20ml of sesame oil, 30ml of cooking wine, 20ml of replica spice oil, 70g of cornstarch, Sichuan salt, monosodium glutamate, and appropriate amount of sugar
Method: 1. After cleansing the hairtail, chop it into 5 cm knots, and cut the cross-shaped knife on both sides of the fish; cut the garlic sprouts into inch knots for later use.
Put the red yeast rice into a pot filled with 70ml of water, boil it over medium heat for 2 minutes, then take it out for later use.
Put the octopus section with the flower knife into the pot, season it with Sichuan salt, cooking wine, ginger slices, and diced green onion for 10 minutes. After removing and draining the water, pat a layer of cornstarch on the surface of the octopus for use.
Heat the wok, pour in half a pot of salad oil and cook until it is 50% hot, deep fry the battered octopus until crispy and fragrant, remove and drain the oil for later use.
Put salt, monosodium glutamate, sugar, red vinegar and sesame oil into a bowl, add cooking wine and red yeast rice water to make a sweet and sour sauce, set aside.
Clean the pot and heat it up, add the replica spice oil and cook it until it is 50% hot, add the dried peppercorns, dried chili sections, sliced garlic, ginger slices and diced green onions, cook until fragrant, then add the sweet and sour sauce, stir fry until After collecting the juice, put in the fried crispy octopus, stir-fry with garlic sprouts, and serve on a plate.
Cuttlefish Pork Belly Soup
Ingredients: 250 grams of cuttlefish, 250 grams of pork belly,
Accessories: 15 grams of almonds,
Seasoning: 5 grams of ginger
practice
Fresh cuttlefish do not need to be scraped, the whole is washed;
Scrub the pork belly and put it all into the pot;
Add almonds and ginger, add 3 bowls of water, boil for 3 hours, and then drink.
Fresh Mushrooms with Scallion Oil
Ingredients: 8 fresh mushrooms, a small piece of carrot, 2 green onions, 3 tablespoons of salad oil, 1/2 teaspoon of salt, a little sugar, 1/4 teaspoon of chicken essence;
practice
Wash the mushrooms, peel and slice the carrots, wash the green onions and cut them into minced green onions; boil the water in the pot, put a teaspoon of salt, pour in the mushrooms and carrot slices, blanch them for one minute, remove them, and let them cool;
Squeeze the water out of the cooled shiitake mushrooms, tear each shiitake mushroom into four pieces; put the carrot slices and torn shiitake mushrooms in a large bowl, add 1/2 teaspoon salt, a little sugar, and 1/4 teaspoon chicken mix well;
Put the diced shallots into a small bowl, heat the pot, add three tablespoons of salad oil and burn until it smokes, then immediately pour in the diced shallots to stimulate the aroma; pour in the scallions, mix well and then put on a plate;
Three fresh winter bamboo shoots
Practice 1. 2 winter bamboo shoots, cut open with a knife and peel off the bamboo shoots, then chop off the old scallops and peel off the old skin, cut the bamboo shoots into slices and change them into shredded bamboo shoots for later use. 1 fresh shiitake mushroom, cut into shredded shiitake mushrooms. Appropriate amount of ginger, cut into shreds. The amount of chive flowers, cut into pieces of suitable length.
An appropriate amount of lean meat, cut into shreds and put in a bowl for later use. Add an appropriate amount of salt, dark soy sauce, cornstarch, and pour in an appropriate amount of water, and stick it with your hands. Finally, pour in an appropriate amount of salad oil, which can effectively prevent the shredded pork from sticking when it is put into the pot. Remove more oil from the pot, burn low-temperature oil, add the shredded pork in the sauce, slip it loose and cook. After smoothing, filter the oil for later use.
Heat up the pan, remove the appropriate amount of oil, add shredded ginger and bamboo shoots and stir-fry together, add appropriate amount of water during frying to prevent the winter bamboo shoots from dehydrating. After the winter bamboo shoots change color, add shredded shiitake mushrooms and stir-fry together with an appropriate amount of salt, then pour in an appropriate amount of water, and stir-fry the winter bamboo shoots until soft and thoroughly. Finally, add shredded pork and leek flowers, and add an appropriate amount of chicken essence, stir fry evenly, and the leek flowers are broken, and you can start the pot.
Bun balls
Wash the greens and set aside.
Boil the vermicelli in a pot and soak it for later use.
Chop the pork into mince.
Put the minced meat in a pot, add minced green onion and ginger, soy sauce, salt, starch, and cooking wine.
Add half a bowl of water.
Hit hard in one direction with your hands, and keep going until it thickens.
Prepare the minced meat for later use.
Grab the meat filling with one hand and squeeze out jujube-sized balls, and scoop them out with a small spoon.
Put it in the newly opened pot, and skim off the foam after boiling.
Then add vermicelli.
Open the pot again, add green vegetables, add salt and turn off the heat. After turning off the heat, add a little chicken essence and drizzle with sesame oil.
Sesame Sauce Phoenix Tail
Wash the lettuce leaves and cut into sections.
Boil water in a pot, add some salt, a few drops of oil, and blanch for a few seconds.
Remove and drain the water and place on a plate.
Sesame paste, brown sugar, light soy sauce, salt, vinegar, sesame oil, warm water, and mix thoroughly to make a sauce.
Add white sesame paste.
potato salad
Wash the new potatoes without peeling
Wash the potatoes, cut them open, and steam them for 30 minutes.
Wash the lettuce and place it on a plate
Dice the ham sausage and reserve the salad dressing.
White radish ball soup
Prepare white radish, chicken, pork, green onion and ginger
Put the chicken breast and pork cut into pieces in a food processor and shred
Put it in the basin
Add green onion, ginger, cooking wine, salt, monosodium glutamate, sesame oil, pepper and mix well
Stirred meat filling
Put water in the pot, add sliced ginger and green onion
Squeeze the balls into the pot
Sliced radish for use
Put it in the pot
Add salt, MSG and pepper when seasoning
Sliced parsley